French Toast Casserole
"Tear up Costco croissants, drown them in custard overnight, and wake up to the most indulgent breakfast that basically made itself."
The Game Plan
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Butter a 9x13-inch baking dish generously.
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Tear croissants into rough 1.5-inch chunks. Scatter them evenly in the baking dish — it's fine to pile them up a bit.
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Whisk together eggs, heavy cream, milk, brown sugar, vanilla, cinnamon, nutmeg, and salt until smooth.
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Pour the custard mixture evenly over the croissant pieces. Press the chunks down gently with a spatula so they soak up the liquid.
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Cover tightly with plastic wrap and refrigerate overnight (or at least 4 hours).
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In the morning: preheat oven to 350°F. Remove the casserole from the fridge and let it sit at room temperature while the oven heats.
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Bake uncovered for 40–45 minutes until the top is golden brown, puffed up, and the center is set (not jiggly).
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Let cool 5 minutes. Dust with powdered sugar if you're feeling fancy. Serve with a generous pour of Kirkland maple syrup.
